Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative f...
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| creator | Laleg, Karima Cassan, Denis Barron, Cécile Prabhasankar, Pichan Micard, Valérie |
| description | Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality. |
| doi_str_mv | 10.1371/journal.pone.0160721 |
| format | Article |
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High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.</description><identifier>ISSN: 1932-6203</identifier><identifier>EISSN: 1932-6203</identifier><identifier>DOI: 10.1371/journal.pone.0160721</identifier><identifier>PMID: 27603917</identifier><language>eng</language><publisher>United States: Public Library of Science</publisher><subject>Acids ; Amino acids ; Analysis ; Biology and Life Sciences ; Cereals ; Cooking ; Diet, Gluten-Free ; Dietary Fiber - analysis ; Digestion ; Fabaceae - chemistry ; Fibers ; Flour - analysis ; Food engineering ; Food science ; Galactosides ; Gluten ; Gluten-free diet ; Glutens - adverse effects ; Glutens - chemistry ; Glycemic Index ; Grain ; Humans ; Legumes ; Life Sciences ; Medicine and Health Sciences ; Minerals ; Nutrition ; Nutritive Value ; Pasta ; Pasta products ; Physical Sciences ; Phytic acid ; Proteins ; Raw materials ; Research and Analysis Methods ; Rheological properties ; Starch ; Starch - chemistry ; Starch - pharmacology ; Triticum - adverse effects ; Triticum - chemistry ; Trypsin ; Vigna mungo ; Wheat</subject><ispartof>PloS one, 2016-09, Vol.11 (9), p.e0160721-e0160721</ispartof><rights>COPYRIGHT 2016 Public Library of Science</rights><rights>2016 Laleg et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. 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chemistry</subject><subject>Starch - pharmacology</subject><subject>Triticum - adverse effects</subject><subject>Triticum - chemistry</subject><subject>Trypsin</subject><subject>Vigna mungo</subject><subject>Wheat</subject><issn>1932-6203</issn><issn>1932-6203</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>DOA</sourceid><recordid>eNqNk19v0zAUxSMEYmPwDRBEmkBMaosd_39Bqiq2VqrYxIBXy3Gd1FMad7YzwbfHodnUTntAeUh087vn5pz4ZtlbCCYQMfj5xnW-Vc1k61ozAZACVsBn2TEUqBjTAqDne89H2asQbgAgiFP6MjsqGAVIQHac3V5H3-nYedWM8lnX2Fb5P6P8Wxe9jdalAblqV_m0jXa8X7zybmt8tCbkrsrntl73pWhsO8ovmi6aNj_3xoxyCMCHfGnqbmPyKxWiep29qFQTzJvhfpL9PP_6YzYfLy8vFrPpcqxZQeOYEMgpKinXmhQYIaF1iQCoGCxFBRlmTHCBMUe4wNAUVQkMEoQAwrTipKToJHu_0902LsghrSCh4IxiAUFPLHbEyqkbufV2k7xLp6z8V3C-lipZ1I2RiBFBU8BUVAATrnmhUYGZQBoqjkGRtL4M07pyY1batDFFeiB6-Ka1a1m7O0kAxAiCJHC2E1g_aptPl7KvAUh6v-QOJvbTMMy7286EKDc2aNM0qjWuSx455AgRJnqPp4_Qp5MYqFols7atXPpG3YvKKWZAYMgAT9TkCSpdK7OxOh3Dyqb6QcPZQUNiovkda9WFIBfX3_-fvfx1yH7cY9dGNXEdXDp16WyGQxDvQO1dCN5UD8lCIPstuk9D9lskhy1Kbe_2f-ZD0_3aoL9RhhJd</recordid><startdate>20160907</startdate><enddate>20160907</enddate><creator>Laleg, Karima</creator><creator>Cassan, Denis</creator><creator>Barron, Cécile</creator><creator>Prabhasankar, Pichan</creator><creator>Micard, Valérie</creator><general>Public Library of Science</general><general>Public Library of Science (PLoS)</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IOV</scope><scope>ISR</scope><scope>3V.</scope><scope>7QG</scope><scope>7QL</scope><scope>7QO</scope><scope>7RV</scope><scope>7SN</scope><scope>7SS</scope><scope>7T5</scope><scope>7TG</scope><scope>7TM</scope><scope>7U9</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8AO</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB.</scope><scope>KB0</scope><scope>KL.</scope><scope>L6V</scope><scope>LK8</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>M7S</scope><scope>NAPCQ</scope><scope>P5Z</scope><scope>P62</scope><scope>P64</scope><scope>PATMY</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>RC3</scope><scope>7X8</scope><scope>1XC</scope><scope>VOOES</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-5193-9136</orcidid><orcidid>https://orcid.org/0000-0002-9758-8060</orcidid></search><sort><creationdate>20160907</creationdate><title>Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta</title><author>Laleg, Karima ; Cassan, Denis ; Barron, Cécile ; Prabhasankar, Pichan ; Micard, Valérie</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c726t-551863b68cc524339ccb300f71b9f1747798944834241e2fb0e3955057ca85b63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Acids</topic><topic>Amino acids</topic><topic>Analysis</topic><topic>Biology and Life Sciences</topic><topic>Cereals</topic><topic>Cooking</topic><topic>Diet, Gluten-Free</topic><topic>Dietary Fiber - 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High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.</abstract><cop>United States</cop><pub>Public Library of Science</pub><pmid>27603917</pmid><doi>10.1371/journal.pone.0160721</doi><tpages>e0160721</tpages><orcidid>https://orcid.org/0000-0002-5193-9136</orcidid><orcidid>https://orcid.org/0000-0002-9758-8060</orcidid><oa>free_for_read</oa></addata></record> |
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| issn | 1932-6203 1932-6203 |
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| source | MEDLINE; DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Public Library of Science (PLoS) Journals Open Access; PubMed Central; Free Full-Text Journals in Chemistry |
| subjects | Acids Amino acids Analysis Biology and Life Sciences Cereals Cooking Diet, Gluten-Free Dietary Fiber - analysis Digestion Fabaceae - chemistry Fibers Flour - analysis Food engineering Food science Galactosides Gluten Gluten-free diet Glutens - adverse effects Glutens - chemistry Glycemic Index Grain Humans Legumes Life Sciences Medicine and Health Sciences Minerals Nutrition Nutritive Value Pasta Pasta products Physical Sciences Phytic acid Proteins Raw materials Research and Analysis Methods Rheological properties Starch Starch - chemistry Starch - pharmacology Triticum - adverse effects Triticum - chemistry Trypsin Vigna mungo Wheat |
| title | Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-04T15%3A32%3A01IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_plos_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Structural,%20Culinary,%20Nutritional%20and%20Anti-Nutritional%20Properties%20of%20High%20Protein,%20Gluten%20Free,%20100%25%20Legume%20Pasta&rft.jtitle=PloS%20one&rft.au=Laleg,%20Karima&rft.date=2016-09-07&rft.volume=11&rft.issue=9&rft.spage=e0160721&rft.epage=e0160721&rft.pages=e0160721-e0160721&rft.issn=1932-6203&rft.eissn=1932-6203&rft_id=info:doi/10.1371/journal.pone.0160721&rft_dat=%3Cgale_plos_%3EA470941708%3C/gale_plos_%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1987649106&rft_id=info:pmid/27603917&rft_galeid=A470941708&rft_doaj_id=oai_doaj_org_article_3759672169f0458c82c324793c1a8402&rfr_iscdi=true |